i know I posted one of these about 2 weeks ago, but I made a few tweaks and this one came out even better. I will be making lots of these, but I promise this will be my last post here on them. My first attempt at this two weeks ago came out great, but I was going to make a few tweaks. I let the dough rise a bit longer this time to make it a bit more supple. I added some tomato & basil tomato sauce because I felt the diced tomatoes only in the last one were a bit dry.
The first step was to saute some green peppers & onions.
The pizza dough has finished it’s rise and has been stretched out into a disk. The ceramic deep dish pizza pan has been coated with olive oil. The dough goes into the pizza pan & gets covered & rests for 15 minutes.
The pizza dough is in the pizza pan where it gets stretched into it’s final shape and the edges get crimped. The dough rests for an additional15 minutes.
The pizza crust is on the Egg where the crust has partially cooked for 10 minutes. It is now going back to the Kitchen to get topped.
The toppings are prepared & ready to go.
The first step is to mix the diced tomatoes, garlic, Italian pasta seasoning blend, sugar, onions & green pepper.
The finished diced tomato sauce.
The first topping is mozzarella cheese which is fanned out along the bottom of the pizza crust.
This time around I laid down a thin layer of tomato basil sauce...
Next comes the pepperoni...
Next came the diced tomato sauce, green pepper & onions...
The last topping was some parmesan-reggianno cheese.
The topped pizza is back on the Egg and will cook at 425 degrees for 25 minutes.
The pizza is done & will now rest for 15 minutes.
The pizza has rested for 15 minutes & is ready to eat. The smell in the house was amazing & made it tough to wait 15 minutes before cutting into this.
This was my best deep dish pizza yet. Adding the extra tomato basil sauce was a good move. the pizza was a bit more moist & tasty on the inside. This was my best crust yet.
The ceramic deep dish pizza pan gives you a nice even golden brown crust on the bottom. I’d turned the pizza midway through the cooking time and the top was nice & evenly cooked too.
These Chicago style deep dish pizzas are almost too easy. As long as I get the Egg to the right temperature and cook the pizza for the called for time, the results are consistently delicious. The pan I have is the old 7” version which has been discontinued in favor of the new 14” dia. ceramic deep dish pizza pan. The new pan seems to finally been out. I have seen it at my BGE dealer where it retails for $45.00.